Perfect for a hot British summer’s day, these tasty iced desserts are made healthier with the use of yoghurt instead of cream. The combination of Strawberry, pineapple and mint in this iced yoghurt is absolutely delicious

  • 25 mins
  • 4
  • Easy


  • 450g strawberries
  • 1 tbsp lemon juice
  • 130g caster sugar
  • 250g whole milk unset yoghurt
  • 2 tbsp of freshly chopped mint plus four extra sprigs for decoration
  • 1 fresh pineapple


To make the fruity iced yoghurt: Chop the strawberries into small pieces and place them with the lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon.

Mash the strawberries with the back of a wooden spoon as the sugar dissolves and the mixture warms.

Set the cooked strawberries aside to cool, covered.

Mix together the yoghurt and mint in a bowl and then add the strawberries.

Spoon the yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least three hours, or overnight.

When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould the yoghurt on a plate. Serve with finely chopped fresh pineapple and decorate with fresh mint.

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